Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin.

Roll out the pre-made pie crust on a lightly floured surface to 1/8-inch thickness. Cut out 24 circles using a cookie cutter slightly larger than the muffin tin cups.

Press each pie crust circle into the mini muffin tin, shaping them to fit the bottom and sides. Prick the bottoms with a fork to prevent puffing.

Bake for 12-15 minutes, or until golden brown. Allow to cool before filling.

Spoon or pipe about 1 tablespoon of lemon curd into each cooled pie crust, ensuring an even layer.

In a clean bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.

Slowly add the granulated sugar, 1 tablespoon at a time, while beating on high speed until stiff peaks form. Fold in vanilla extract.

Spoon or pipe meringue over the lemon curd, ensuring it covers the entire surface. Create decorative peaks using a spoon.

Place the muffin tin under the broiler for about 2 minutes, or until the meringue is golden brown. Watch carefully to prevent burning.

Let the pie bites cool completely. Garnish with lemon zest before serving, if desired.